Chicken Pot Pie (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons butter
02 -
1 small yellow onion, diced
03 -
6 cloves garlic, minced
04 -
2 teaspoons Italian seasoning
05 -
1/2 teaspoon rubbed sage
06 -
1/2 teaspoon garlic powder
07 -
3 tablespoons all-purpose flour
08 -
1.5 cups chicken broth
09 -
3/4 cup heavy cream
→ Filling
10 -
2 cups frozen carrots and peas
11 -
2 cups shredded rotisserie chicken
→ Topping & Garnish
12 -
1 sheet puff pastry, thawed
13 -
1 egg
14 -
Kosher salt
15 -
Fresh cracked pepper
16 -
Fresh chopped parsley for garnish
# Instructions:
01 -
Preheat your oven to 200°C (400°F).
02 -
In a large skillet, melt butter over medium heat. Add onion with a couple large pinches of salt and pepper. Cook, stirring frequently for about 4 minutes until softened.
03 -
Add minced garlic, Italian seasoning, rubbed sage, and garlic powder. Cook, stirring frequently for 1 minute until fragrant.
04 -
Add flour and cook for 1 minute, stirring frequently to create a smooth paste.
05 -
Slowly stir in chicken broth, scraping the fond (browned bits) off the bottom of the pan. Stir in heavy cream to create a smooth sauce.
06 -
Stir in frozen peas and carrots and shredded chicken. Season to taste with salt and pepper.
07 -
Turn heat to medium-high and bring to a simmer. Reduce heat and simmer gently for 3-5 minutes until the sauce thickens slightly. Stir occasionally.
08 -
Transfer the filling to a deep dish 29cm (11.5 inch) pie pan, a large oven-safe sauté pan, or a 23cm×33cm (9×13) baking dish.
09 -
Unroll puff pastry on a lightly floured surface. Use a pizza cutter to slice puff pastry into 5cm (2-inch) squares.
10 -
Layer the puff pastry squares over the filling starting around the edge and working towards the center, overlapping the pieces slightly until completely covered.
11 -
Beat egg with a splash of water. Brush the puff pastry with egg wash to ensure golden browning.
12 -
Bake for 25-30 minutes, or until the puff pastry is golden brown and flaky with the filling bubbling underneath.
13 -
Let the pot pie cool for 5–10 minutes before serving. Garnish with fresh chopped parsley.
# Notes:
01 -
For best results, ensure puff pastry is completely thawed but still cold when handling.
02 -
This recipe can be made ahead and refrigerated before baking for up to 24 hours.